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"By reading this book, business people, academics and chain practitioners have an opportunity to understand this chain. and can analyse all of its numbers and economics and exercise strategy building. This is needed since the orange juice market is a stable market in the world, growing only 1% per year, and the production costs of this chain are rising fast, due to structural changes faced by world food and agribusiness companies i.e. labour costs, energy costs, land costs, environmental costs and others. "

"Tujuan dan metode penelitian: Penelitian ini dilaksanakan untuk mengetahui pengaruh pemberian jus jeruk siam bersama klaritromisin terhadap bioavailabilitas klaritromisin. Dilaporkan bahwa jus jeruk jika diminum bersama obat-obat tertentu dapat menurunkan bioavailabilitas obat-obat tersebut secara drastis karena jus jeruk merupakan penghambat paten transporter influks/uptake yang terdapat di brush border usus halus yaitu organic anion transporter polypeptide (OATP), dan obat-obat tersebut merupakan substrat OATP. Klaritromisin seringkali digunakan untuk pengobatan infeksi saluran napas, dan pasien yang menderita infeksi ini juga sering minum jus jeruk untuk tambahan vitamin C dan untuk rasa segar. Klaritromisin merupakan substrat/penghambat transporter efluks yang juga terdapat di brush border usus halus yaitu P-glycoprotein (P-gp). Terdapat tumpang tindih antara substrat/penghambat P-gp dan OATP. Penelitian ini merupakan studi menyilang dua kali pada 13 sukarelawan sehat. Klaritromisin dosis tunggal diminum bersama air dan bersama jus jeruk dengan urutan acak selang 2 minggu. Sampel darah diambil pada jam jam tertentu sampai dengan 12 jam, dan kadar klaritromisin dalam serum diukur secara mikrobiologis. Parameter bioavailabilitas yang dinilai adalah AUC0_12jam (area di bawah kurva kadar klaritromisin terhadap waktu dari 0-12 jam), Cmax (kadar puncak klaritromisin dalam darah) dan tmax (waktu untuk mencapai Cmax). Ketiga parameter tersebut dibandingkan antara klaritromisin yang diminum dengan air dan yang diminum dengan jus jeruk. Hasil dan kesimpulan: Perbandingan bioavailabilitas (AIJCo-lz jam) tablet Abbotic® mengandung klaritromisin 500 mg, yang diminum bersama 200 ml jus jeruk siam dengan yang diminum bersama air, berkisar antara 20.6% sampai 527.4% dengan rata-rata 124.9%; peningkatan ini tidak bermakna secara statistik. Berdasarkan kriteria bioekivalensi jus jeruk siam dinyatakan tidak mempengaruhi bioavailabilitas klaritromisin jika perbandingan bioavailabilitas klaritromisin bersama jus jeruk berkisar antara 80-125% bioavailabilitasnya bersama air. Dari 13 subyek penelitian ini, jus jeruk siam tidak mempengaruhi bioavailabilitas klaritromisin pada 5 orang subyek. Jus jeruk siam menurunkan bioavailabilitas klaritromisin pada 4 subyek dan meningkatkan bioavailabilitas klaritromisin pada 4 subyek. Kadar maksimal klaritromisin dalam serum (Cmax) dari tablet klaritromisin yang diminum bersama 200 ml jus jeruk siam berkisar antara 15.6% sampai 429.8% dengan rata-rata 136.6% dibandingkan jika tablet tersebut diminum bersama air, tetapi peningkatan ini tidak bermakna secara statistik, Waktu untuk mencapai kadar maksimal klaritromisin dalam serum (tmax) dari tablet klaritromisin yang diminum bersama 200 ml jus jeruk siam secara rata-rata tidak berubah dibandingkan jika tablet tersebut diminum bersama air (2.08 jam dengan jeruk dan 2.04 jam dengan air). Waktu paruh eliminasi (t112) tablet klaritromisin yang diminum bersama 200 ml jus jeruk siam sedikit memanjang dibandingkan jika tablet tersebut diminum bersama air (rata-rata 5.43 dan 4.70 jam), tetapi tidak bermakna secara statistik.

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Interaksi Klaritromisin Dengan Jus Jeruk Field and methodology: Orange juice can drastically decrease bioavailability of some medications that are taken together with orange juice because orange juice is a potent inhibitor of organic-anion transporting polypeptides (OATP), the uptake/influx transporter expressed on the enterocyte brush border and the medications are substrates of OATP. Clarithromycin is a substrate and an inhibitor of P-glycoprotein, the efflux transporter also expressed on the enterocyte brush border. There is an extensive overlap between substrate/inhibitor of OATP and P-gp. Clarithromycin is often used in the treatment of respiratory tract infections, and patients suffer from these infections often drink orange juice for extra vitamin C and roborants. The present study was performed to find out the effects of a local orange juice (slam orange) on the pharmacokinetics of clarithromycin. An open-label, randomized, 2-way crossover study was performed with an interval of 2 weeks. Thirteen healthy volunteers received 500 mg clarithromycin with both water and orange juice in a random order. Serum concentrations of clarithromycin were measured by simple microbiologic method.

Results and conclusions: Bioavailability (AUCo.12 hours) of Abbotic® tablet containing 500 mg clarithromycin which was taken with 200 ml orange juice ranged from 20.6% to 527.4% with an average of 124.9% compared to that which was taken with water; this increase was not statistically significant. Based on the bioequivalence criteria, orange juice did not affect clarithromycin bioavailability if clarithromycin bioavailibility ranges from 80-125% of its bioavailability with water. Among 13 volunteers, only in 5 volunteers orange juice did not affect clarithromycin bioavailability. Orange juice decreased clarithromycin bioavailability in 4 subjects and increased clarithromycin bioavailability in 4 volunteers. Peak concentration (Cmax.) of clarithromycin with orange juice ranged from 15.6 to 429.8% with an average of 136.6% compared to that with water, and this increase was not statistically significant. Clarithromycin tmax was not changed by orange juice (averages 2.08 hours with orange juice and 2.04 hours with water), while tip of clarithromycin was slightly prolonged by orange juice (averages 5.43 hours with orange juice and 4.70 hours with water) but not statistically significant."

"Pemberian jus jeruk dengan feksofenadin telah ditemukan menurunkan bioavailabilitas feksofenadin sampai kurang dari 30% melalui hambatan organic-anion transporting polypeptide (OATP), suatu polipeptida yang mentransport obat ke dalam sel dan terdapat pada organ-organ seperti hati, ginjal dan usus. Eritromisin dan klaritromisin adalah substrat dan penghambat CYP3A4, suatu enzim pemetabolisme obat di hati dan usus, dan P-glikoprotein (P-gp), protein yang mentransport obat ke luar dari sel. Karena terdapat tumpang tindih antara substrat dan penghambat CYP3A4, P-gp dan OATP, kami ingin meneliti apakah pemberian bersama jus jeruk lokal (jeruk Siam) akan mempengaruhi bioavailabilitas ke-2 antibakteri tersebut di atas. Kami melakukan 2 studi menyilang, satu studi untuk setiap antibakteri (500 mg), yang diberikan bersama jus jeruk (200 ml) dan bersama air pada 12-13 sukarelawan sehat per studi. Kadar serum antibakteri diukur dengan cara mikrobiologik. Rasio rata-rata (kisaran) AUC0-t dengan jus jeruk / dengan air adalah sbb.: eritromisin : total (n=13) 81.7 (9.7-193.8)%, tidak berubah (n=4) 96.4 (80.5-107.9)%, menurun (n=6) 31.9 (9.7-49.0)%, meningkat (n=3) 161.8 (134.6-193.8)%; klaritromisin : total (n=12) 91.4 (20.6-158.3)%, tidak berubah (n=5) 103.1 (80.9-123.0)%, menurun (n=4) 34.8 (20.6-64.3)%, meningkat (n=3) 147.2 (132.9-158.3)%. Disimpulkan bahwa pemberian eritromisin atau klaritromisin bersama jus jeruk Siam menghasilkan efek yang tidak konsisten terhadap bioavailabilitas ke-2 antibakteri ini pada masing-masing subyek, dengan penurunan yang besar pada hampir separuh dari subyek, meskipun secara total efeknya tidak bermakna secara statistik. (Med J Indones 2004; 14: 78-86)

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Concomitant administration of orange juice with fexofenadine has been found to decrease the bioavailability of fenofenadine to less than 30% via inhibition of organic-anion transporting polypeptide (OATP), a drug uptake transporter expressed in organs such as liver, kidney and intestine. Erythromycin and clarithromycin are substrates and inhibitors of CYP3A4, a drug metabolizing enzyme in the liver and enterocytes, and P-glycoprotein (P-gp), a drug efflux transporter expressed in the same organs as OATP. Since an extensive overlap exists between substrates and inhibitors of CYP3A4, P-gp and OATP transporters, we want to study the effect of coadministration of our local orange (Siam orange) juice on the bioavailability of the above antibacterials. We conducted two 2-way cross-over randomized studies, one study for each antibacterial (500 mg), crossed between administration with orange juice (200 ml) and with water, in 12-13 healthy subjects per study. The serum concentrations of the antibacterials were assayed by microbiological method. The mean (range) ratio of AUC0-t with orange juice/with water were as follows : erythromycin : total (n=13) 81.7 (9.7-193.8)%, unchanged (n=4) 96.4 (80.5-107.9)%, decreased (n=6) 31.9 (9.7-49.0)%, increased (n=3) 161.8 (134.6-193.8)%; clarithromycin : total (n=12) 91.4 (20.6-158.3)%, unchanged (n=5) 103.1 (80.9-123.0)%, decreased (n=4) 34.8 (20.6-64.3)%, increased (n=3) 147.2 (132.9-158.3)%. It was concluded that coadministration of Siam orange juice with erythromycin or clarithromycin produced unpredictable effects on the bioavailability of these antibacterials in individual subjects, with marked decreases in almost half of the subjects, although in totals the effects were not statistically significant. (Med J Indones 2004; 14: 78-86)"

"Jus jeruk memiliki pH di bawah pH kritis email dan semakin mudah dikonsumsi dengan adanya bentuk kemasan. Tujuan: Mengetahui pengaruh lama perendaman dan jenis jus terhadap kekerasan email. Metode: 60 gigi premolar direndam di dalam jus jeruk segar dan kemasan (masing - masing n=30) selama 30 dan 60 menit. Hasil: Hasil analisis Repeated ANOVA, Friedman, Mann-Whitney dan Independent T-test, menunjukan terjadinya penurunan kekerasan email yang bermakna (p<0,05) di setiap waktu pengukuran, serta gigi yang direndam jus jeruk kemasan penurunan kekerasan emailnya lebih besar (p<0,05). Kesimpulan: Penurunan kekerasan email dipengaruhi pH dan kandungan asam sitrat jus jeruk serta lama perendaman.

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Orange juice has pH below enamel critical pH and is getting easier to be consumed since commercial one is provided.

Objective: to know effects of immersion time and juice types to enamel hardness.

Method: 60 premolars were immersed in fresh orange juice and commercial one (each n=30) for 30 and 60 minutes.

Result: Repeated ANOVA, Friedman, Mann-Whitney and Independent T-test results showed that enamel hardness decrease occured (p<0,05) in every measurement time and commercial juice immersion had significantly greater enamel hardness decrease (p<0,05).

Conclusion: enamel hardness decrease was affected by juice pH, juice citric acid concentration, and immersion time."

"Latar Belakang : Jus jeruk mengandung asam yang mengakibatkan erosi. Erosi pada permukaan email gigi dapat dilihat dengan mengukur kekasarannya. Tujuan : Mengetahui perbedaan kenaikan kekasaran permukaan email antara perendaman jus jeruk kemasan dan segar. Metode : 60 gigi premolar dibagi dalam 2 kelompok untuk direndam jus jeruk kemasan dan segar selama waktu tertentu. Hasil : Perbedaan kenaikan kekasaran permukaan email pada perendaman jus jeruk kemasan dan segar berbeda bermakna dengan p<0.000 Kesimpulan : Terjadi peningkatan kekasaran permukaan email gigi yang lebih tinggi pada pemaparan dengan jus jeruk kemasan dibandingkan dengan pemaparan pada jus jeruk segar.

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Background: Despite the health benefits, orange juice has acidic contents, which may cause tooth erosion. Objective: Know increase enamel roughness between submerge in commercial and fresh orange juice. Method: 60 premolar teeth are divided in 2 groups to be submerged in commercial and fresh orange juice at a certain point of time. Result: Different increasing levels of roughness in tooth’s enamel surface between the submergence in commercial and fresh juice has a significant value of p<0.000 Conclusion: Increase of roughness in tooth’s enamel submerge in commercial fruit juice are greater than submerge in fresh fruit juice.

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"Latar belakang: Jus buah bersifat asam sehingga meningkatkan risiko karies dan erosi gigi. Sebaliknya, saliva dengan mekanisme buffering-nya berperan dalam menetralkan asam. Tujuan: Mengetahui perubahan pH saliva setelah mengonsumsi jus jeruk kemasan, jus jeruk segar, dan jus lemon segar. Metode: Subjek usia 18-22 tahun diberi perlakuan mengonsumsi ketiga jenis jus jeruk. Nilai pH saliva diukur setelah 1-30 menit. Hasil: Perubahan pH saliva setelah konsumsi ketiga jenis jus tidak melewati pH kritis 5,5. Kesimpulan: Mekanisme buffering saliva normal mampu menetralkan asam dari jus jeruk kemasan dan jus jeruk segar sehingga pH saliva pada waktu 1-30 menit setelah konsumsi jus tidak melewati pH kritis.

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Background: Fruit juices are acidic, thus increase the risk of dental caries and dental erosion. On the other hand, buffering mechanism of saliva has role in neutralizing acid. Objective: To find out changes in saliva pH after consumption of commercial orange juice, fresh orange juice and fresh lemon juice. Method: Subjects with age range of 18-22 are given 3 types of orange juice. Saliva pH is measured after 1-30 minutes. Result: Changes in saliva pH after consumption of all three juices didn’t reach the critical pH of 5.5. Conclusion: Normal saliva buffering mechanism can neutralize acid from commercial orange juice and fresh orange juice so that saliva pH in 1-30 minutes after consumption of juice did not reach critical pH."

"Konsumsi jus jeruk terus meningkat dengan kehadiran jus jeruk dalam kemasan. Belum banyak penelitian yang dilakukan mengenai efek jus ini dibanding jus jeruk segar terhadap gigi. Tujuan: Mengetahui perbedaan penurunan pH plak setelah konsumsi jus jeruk kemasan dan jus jeruk segar. Metode: Subjek diberikan 3 perlakuan: mengonsumsi jus jeruk kemasan, jus jeruk segar, jus lemon segar. Nilai pH plak kemudian diukur setelah 1-30 menit. Hasil: Terdapat perbedaan bermakna penurunan nilai pH plak 1-10 menit setelah konsumsi jus jeruk kemasan, jus jeruk segar, jus lemon segar Kesimpulan: Penurunan pH plak setelah konsumsi jus jeruk kemasan lebih besar dibandingkan dengan jus jeruk segar.

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Orange juice consumption has been increased with the presence of commercially orange juice. There had been little study about the effect of this juice compared to fresh fruit juice on human teeth.

Objective: To know the difference of pH dental plaque reduction, after consumption of commercially orange juice and fresh orange juice.

Methods: Subjects were given three treatments: consuming commercially orange juice, fresh orange juice, and fresh lemon juice. pH dental plaque was measured after 1-30 minutes

Results: The difference of pH dental plaque reduction is statistically significant after 1-10 minutes consuming commercially orange juice, fresh orange juice, fresh lemon juice.

Conclusion: The reduction of pH dental plaque was greater after consumption of commercially orange juice than after fresh orange juice."

"Penelitian ini bertujuan untuk mengetahui pengaruh aplikasi pasta CPP-ACP terhadap kekerasan permukaan semen ionomer kaca saat perendaman dalam jus jeruk kemasan. Delapan belas spesimen semen ionomer kaca Fuji IX dibagi ke dalam tiga kelompok; tanpa CPP-ACP Kelompok A, dioleskan CPP-ACP selama 3 menit Kelompok B, dan dioleskan CPP-ACP selama 30 menit Kelompok C. Spesimen direndam dalam jus jeruk kemasan dan diuji kekerasannya menggunakan Vickers Hardness Tester. Data dianalisa menggunakan One-Way ANOVA.

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This study aims to identify the effect of CPP ACP paste towards surface hardness of glass ionomer cement when immersed in orange juice. Eighteen specimens of Fuji IX Glass Ionomer Cement were divided into three groups without CPP ACP Group A, applied with CPP ACP for 3 minutes Group B, and applied with CPP ACP for 30 minutes Group C. Specimens were immersed in orange juice and tested for surface hardness using Vickers Hardness Tester. Data were analyzed using One Way ANOVA."